Recipe by Erin Grunstein

Miso Goat Cheese Babaganoush

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I don’t often make dairy dips, but this one is a must try!


Main ingredients

  • 1 medium eggplant, washed and dried

  • oil, to rub on eggplant

  • salt, to sprinkle on eggplant

  • 1 clove garlic or 1 cube Gefen Frozen Garlic

  • 2 tablespoons Mighty Sesame Tahini plus additional to drizzle

  • 1 tablespoon miso

  • 1/4 cup goat cheese, plus additional to crumble on top

  • juice of 1/2 lemon

  • 1 tablespoon fresh mint, chopped, plus additional to garnish

  • pinch of salt

  • freshly ground Gefen Pepper

For Serving

  • chickpeas, to serve

  • zaatar, as garnish


Prepare the Miso Goat Cheese Babaganoush


Pierce holes all over eggplant with a fork. Rub with oil and sprinkle salt all over.


Place eggplant on greased baking sheet. Broil for two to three minutes per side, until charred. Proceed to bake at 350 degrees Fahrenheit for about 30 minutes, until eggplant is very soft and easily pierced with a fork. Allow to cool completely and liquid to drain.


Remove skin from eggplant. Blend in food processor together with garlic, tahini, miso, goat cheese, lemon juice, mint, salt and pepper.


Serve on plate topped with chickpeas, goat cheese, tahini drizzle, silan drizzle, chopped fresh mint and zaatar.

Miso Goat Cheese Babaganoush

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